grilled portabello dip

Blue Cheese, Walnut, Grilled Portobello Dip

This grilled portobello dip with blue cheese and walnuts is a great appetizer and easy to grill with your steak and chicken right on the grill.

This dish was written for SABER Grills by Chef Chris Koetke of Let’s Dish.

Roasting walnuts and grilling vegetables to perfection isn’t something that every grill can do. But a SABER® grill can do all that plus some. So if you’re looking for a tasty dip to serve as an appetizer to your football party or family gathering, I suggest this grilled portobello dip.

You can turn just about any traditional dip into a fresh grilled and flavorful dip. All you need to do is pick out which ingredients can be grilled. For this grilled portobello dip, I’ve grilled the portobello mushrooms. I’ve roasted the walnuts in a skillet on the side burner. But if you have the SABER griddle, you can roast walnuts on the griddle, too.

Tip: Make sure to allow the grilled components of the dip to cool completely before adding them to any mayonnaise/sour cream mixture. And once you add the grilled ingredients, be sure to place the dip directly into the refrigerator so that it does not warm up.

grilled walnuts and portebello

Note: Instead of walnuts, try roasting almonds, hazelnuts or pecans.

Serves: 6-8 as an appetizer dip


  • 3 oz. walnuts, chopped
  • 2 Tablespoons butter
  • 3 large portabello caps
  • 5 oz. blue cheese crumbles
  • ¾ cup mayonnaise
  • ½ cup sour cream
  • 3 green onions, minced


  • On the Saber side burner, place a medium sauté pan over moderate heat. Add butter. When the butter is melted, add the walnuts. Cook the walnuts, stirring often, until they are well-browned. Remove from pan. When cool, chop, and reserve.
  • Using a spoon, remove the gills from the portabello caps. Brush with olive oil. Grill over high heat on the Saber until both sides are well-browned with deep grill marks, and the mushrooms are soft. Remove from grill. When cool, cut into a small dice and reserve.
  • In a mixing bowl, mix the blue cheese with a spoon so as to break up some of the larger pieces. You still want to have some nice pieces of blue cheese.
  • Add the mayonnaise, sour cream, green onions, and reserved walnuts and portabello mushrooms. Stir to combine.
  • Serve with crackers.

grilled portobello dip

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